One Down, Seventeen to Go

Tonight I polished off my first bottle of wine that was purchased on wine tour. It was from a winery that I didn't particularly love, and after having re-sampled the wine, I don't particularly love it either. Way too sweet. blech.It did serve it's purpose though, and went fabulously with the Shrimp Scampi I made for dinner tonight (thanks Seth, for getting me motivated). Making Shrimp Scampi is actually absurdly easy. I found a recipe here. First, mince up some onion (shallot), garlic, and parsley (yahoo for my garden!).

Mincy

Add the mincy mix (minus the parsley) to 2 Tbsp Earth Balance and 2 Tbsp olive oil in a large skillet. Sautee the onion, garlic, and red pepper flakes until translucent and tasty.

Sauteey

Next add some thawed shrimp to cook. Mine were cleaned, deveined, tail-on 24-26 count shrimp from Traders Joes. I'll be keeping these on hand in the freezer at all times. Saute those babies up until they are nice and pink.

Shrimp cooking side oneTill they're pretty in pink

In the mean time, boil yourself some pasta (I used thin spaghetti). Finish cooking the shrimp and remove to a plate (cover with tin foil to keep warm). To the shrimp saute pan, add 1/2 cup white wine, 2 Tbsp more olive oil and butter each, the juice of 1 lemon, chopped parsley, cooked pasta, and a bit of the pasta cooking liquid. Stir until coated, then add the shrimp back to the mix and serve with some nice crusty bread and more wine.

Tasty